cbauer210
Well-Known Member
I have been brewing for about 5 years so I somewhat know what I'm doing. I recently brewed an American IPA. Everything went great on brew day. I tasted the wort when it went into the fermenter. It tasted like it had allot of potential. I let it sit in the primary for 14 days and fermented from 1.059 to 1.013. It fermented at higher temps than I would have liked it to. The ambient temp was unfortunately around 72deg so I imagine it was pretty warm in the bucket. Nonetheless I tasted it again before racking to the bottling bucket and it tasted great. Really nice hoppy flavor. I racked it on top of a 4oz corn sugar/water mix without stirring as I always do.
This weekend was one week into bottle conditioning so I popped one in the fridge to see how it was coming along. To my surprise it was very nicely carbed up already and held a great head. Color and clarity were nice too. On the front end it had a great hop aroma and taste but on the back end it had a sugary sweet taste that was more than I would have liked. It was drinkable but certainly not ideal. You think it is just too young still? I'm just a little confused because I've never had beer that was fully fermented and carbed taste so sweet...especially since it wasn't sweet going into the bottle.
This weekend was one week into bottle conditioning so I popped one in the fridge to see how it was coming along. To my surprise it was very nicely carbed up already and held a great head. Color and clarity were nice too. On the front end it had a great hop aroma and taste but on the back end it had a sugary sweet taste that was more than I would have liked. It was drinkable but certainly not ideal. You think it is just too young still? I'm just a little confused because I've never had beer that was fully fermented and carbed taste so sweet...especially since it wasn't sweet going into the bottle.